A quick check on the internet (to get the general idea) turns up that traditional pork with kimchi also includes tofu (see here and here).

Knowing The Mouse, had to add my own little spin.

Cut up some pork shoulder to bite-sized pieces. Did a quick simmer in water and whiskey (about 10 minutes) to start the cooking process and to get the pork tender (could’ve simmered it a little longer, maybe 20 minutes?). Refrigerated overnight. Simmered firm tofu in water (about 30 minutes) to get the texture “spongey”. Also refrigerated (in fresh water) overnight.

Chopped the kimchi into smaller pieces. Used much less than suggested (we’re Chinese after all, and not from Szechuan area).

Lightly fried the sliced tofu in coconut oil.

Simmered Tofu (Sliced). See, “spongey”

Pork and Kimchi with Tofu

Could’ve used a little more kimchi (note for next time), but, better to err on the side of caution. 🙂